Availability: In stock
Recipe courtesy of Welsh Lamb
French trimmed Rack of Welsh Lamb
Seasoning – black pepper and sea salt
1½ tbsp Dijon mustard
For the crumb:
1 thick slice bread – made into breadcrumbs
1 grated rind lemon
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
To make the crumb, put the bread into a food processor and blitz until it forms breadcrumbs, add the lemon rind and herbs.
To prepare the lamb. Score the fat on the rack. Heat an AGA frying pan until hot and add the oil. Sprinkle over the black pepper and sear the rack until browned on all surfaces.
Remove from the pan, then smear the mustard over the fat on the lamb, sprinkle over the crumb mixture , sprinkle over with sea salt and then press down gently , pressing the crumb to stick to the mustard. Place onto a baking tray.
2, 3, 4 and 5 oven AGA: Cook for 20-25 mins, on the grid shelf set on the floor of the roasting oven, if you like your lamb medium/fairly pink, 30-35 mins if you want it well done.
Allow to rest for 5–10mins before cutting into individual cutlets
Conventional cooking: Preheat the oven to 200ºC. Sear the rack of lamb on the hob, then transfer to a baking tray and cook for 20-25 mins if you like your lamb medium/fairly pink, 30-35 mins if you want it well done. Allow to rest for 5-10 minutes before cutting into individual cutlets.
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